|6 ounces||Dried apricots|
|1½ pint||Vegetable stock|
|1||Orange, juiced & rind grated|
|1 medium||Onion, finely chopped|
|1 tablespoon||Vegetable oil|
|2 teaspoons||Curry powder|
|Salt & pepper|
|2 tablespoons||Pumpkin seeds, to garnish|
Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes.
Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder.
Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes.
Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper.
Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment.
Pamela Westland, "Fruit"